If you have a sweet tooth and a soft spot for nostalgic treats, this Hot Chocolate Slice Recipe is an absolute must-try. It brings together a crunchy, cocoa-infused biscuit base, a gooey marshmallow middle, and a glossy, rich dark chocolate topping that sets perfectly for a bite that’s both silky and satisfying. Each layer complements the others beautifully, creating a dessert that’s simply bursting with comfort and charm. Whether you’re looking for an indulgent afternoon snack or a show-stopping treat to share, this Hot Chocolate Slice Recipe will quickly become a beloved favorite in your kitchen.
Ingredients You’ll Need
These ingredients are wonderfully straightforward yet essential for creating the perfect combination of textures and flavors. From the crunch of crushed biscuits to the creamy richness of sweetened condensed milk, each component plays a crucial role in making this slice irresistible.
- 1 1/2 cups crushed digestive biscuits (or graham crackers): Provides a crunchy, slightly sweet base with a hint of warmth.
- 1 cup desiccated coconut: Adds a chewy texture and tropical hint that complements the chocolate beautifully.
- 1/2 cup cocoa powder: Infuses the base with rich chocolate flavor without overpowering.
- 1/2 cup unsalted butter, melted: Binds the base ingredients together while adding creaminess.
- 1/2 cup sweetened condensed milk: Boosts sweetness and keeps the base moist and tender.
- 1 teaspoon vanilla extract: Elevates all the flavors with its warm, fragrant notes.
- 1 cup mini marshmallows: For that pillowy, gooey topping that’s pure comfort in every bite.
- 1 tablespoon unsalted butter: Helps melt and smooth the marshmallows to a luscious consistency.
- 4 oz dark chocolate, chopped: Provides a glossy, decadent glaze with a slight bitterness to balance the sweetness.
- 2 tablespoons heavy cream: Ensures the chocolate topping is silky and easy to spread.
How to Make Hot Chocolate Slice Recipe
Step 1: Prepare the Base Mixture
Start by combining the crushed digestive biscuits, desiccated coconut, and cocoa powder in a large mixing bowl. This dry mixture forms the foundation that brings both texture and deep chocolate flavor to your slice. Make sure the biscuits are finely crushed for the best consistency.
Step 2: Add the Binding Ingredients
Pour in the melted butter, sweetened condensed milk, and vanilla extract. Stir everything together thoroughly until it’s fully combined, creating a sticky, chocolatey base that holds together perfectly once pressed.
Step 3: Press the Base Into the Pan
Line a 9-inch square baking pan with parchment paper for easy removal later. Transfer the mixture into the pan and use the back of a spoon or your fingers to press it down firmly and evenly, ensuring the base will be compact and hold its shape.
Step 4: Chill the Base
Pop the pan into the fridge for at least an hour. This chilling step is vital because it lets the base firm up, making it easier to layer on the marshmallow topping without mixing or sinking.
Step 5: Melt the Marshmallow Topping
In a small saucepan over low heat, melt the butter first to prevent sticking. Add the mini marshmallows and gently stir until they’re fully melted and glossy. This creates a soft, spreading layer that gives the slice its signature gooey texture.
Step 6: Spread the Marshmallow Layer
Allow the melted marshmallow mixture to cool slightly before spreading it evenly over the chilled biscuit base. This prevents melting the base or the parchment paper, keeping layers intact and clean.
Step 7: Prepare the Chocolate Glaze
In a microwave-safe bowl, combine the chopped dark chocolate and heavy cream. Heat in 20-second intervals, stirring well between each, until the mixture is smooth and shiny. This rich glaze will give your slice that beautiful chocolate finish.
Step 8: Spread the Chocolate and Chill Again
Pour the melted chocolate over the marshmallow layer, using a spatula to spread it evenly all the way to the edges. Return the pan to the fridge and let it chill for at least 2 hours or until completely set and firm.
Step 9: Slice and Serve
Once your slice is fully chilled and set, remove it from the pan using the parchment paper as handles. Cut into 16 squares and get ready to enjoy the delicious layers of chocolate, marshmallow, and biscuit that make this Hot Chocolate Slice Recipe so special.
How to Serve Hot Chocolate Slice Recipe
Garnishes
Adding a little something extra on top makes the slice feel truly festive. Sprinkle some extra desiccated coconut or crushed digestive biscuits for added texture, or dust lightly with cocoa powder for a professional finish. Fresh raspberries on the side create a lovely tart contrast to the sweet slice.
Side Dishes
This slice pairs beautifully with a warm cup of coffee or rich hot chocolate, echoing the deep chocolate flavors. A scoop of vanilla ice cream on the side can also brighten up the richness of the dessert and add a creamy element that melts into every bite.
Creative Ways to Present
For parties or special occasions, consider cutting the slice into fun shapes using cookie cutters or stacking small squares to make mini layered towers. Wrapping individual squares in parchment or wax paper tied with twine makes a charming homemade gift, perfect for sharing the love.
Make Ahead and Storage
Storing Leftovers
The Hot Chocolate Slice Recipe keeps wonderfully well in an airtight container in the fridge for up to a week. Make sure to keep it chilled so the chocolate glaze stays glossy and the marshmallow layer remains soft but set.
Freezing
You can freeze the slice to enjoy later by wrapping it tightly in plastic wrap and placing it in a freezer-safe container. Freeze for up to 2 months. When ready, thaw it overnight in the fridge to maintain the best texture and flavor.
Reheating
Since this is a firm slice with no baked batter, reheating is not recommended. It’s best enjoyed chilled for that perfect balance of creamy, chewy, and crunchy textures.
FAQs
Can I use other types of biscuits for the base?
Absolutely! While digestive biscuits or graham crackers work best for texture and flavor, you can experiment with other cookies like oat biscuits or shortbread for a unique twist.
What if I don’t have mini marshmallows?
You can chop larger marshmallows into small pieces or try marshmallow fluff, but the texture might be slightly different. Mini marshmallows melt smoothly and evenly, which is why they’re preferred.
Is it possible to make this slice dairy-free?
Yes! Substitute the butter and heavy cream with plant-based alternatives, and choose dairy-free chocolate. The texture might vary slightly but the flavor will still be deliciously rich.
How do I get clean cuts when slicing this dessert?
Use a sharp knife warmed under hot water and wiped dry before slicing. This helps the knife glide through the chocolate layer without cracking or dragging the marshmallow layer.
Can I add nuts or other mix-ins?
Definitely! Adding chopped nuts like almonds or hazelnuts to the base or sprinkling them on top of the chocolate glaze adds a wonderful crunch and extra flavor.
Final Thoughts
There’s something truly magical about creating a homemade treat that’s easy to make but packed with layers of texture and flavor, and this Hot Chocolate Slice Recipe fits that description perfectly. It’s the kind of dessert that feels like a warm hug on a plate, ready to be enjoyed with friends or family. So grab your ingredients, get mixing, and treat yourself to something wonderfully indulgent—you deserve it!
Print
Hot Chocolate Slice Recipe
- Total Time: 3 hours 15 minutes (including chilling time)
- Yield: 16 squares 1x
Description
This Hot Chocolate Slice is a decadent no-bake treat featuring a firm biscuit and coconut base, topped with a smooth melted marshmallow layer and finished with a rich dark chocolate glaze. Easy to prepare and perfect for sharing, this slice combines the comforting flavors of cocoa, coconut, and marshmallow in every bite.
Ingredients
Base
- 1 1/2 cups crushed digestive biscuits (or graham crackers)
- 1 cup desiccated coconut
- 1/2 cup cocoa powder
- 1/2 cup unsalted butter, melted
- 1/2 cup sweetened condensed milk
- 1 teaspoon vanilla extract
Marshmallow Topping
- 1 cup mini marshmallows
- 1 tablespoon unsalted butter
Chocolate Glaze
- 4 oz dark chocolate, chopped
- 2 tablespoons heavy cream
Instructions
- Prepare the base: In a large mixing bowl, combine the crushed digestive biscuits, desiccated coconut, and cocoa powder to create a dry mix that will form the base layer of the slice.
- Combine wet and dry ingredients: Add the melted butter, sweetened condensed milk, and vanilla extract to the dry ingredients. Stir thoroughly until the mixture is well combined and sticky enough to hold together.
- Line the pan: Prepare a 9-inch square baking pan by lining it with parchment paper to ensure easy removal of the slice later.
- Press base mixture into pan: Transfer the biscuit mixture into the lined pan and press it down evenly using the back of a spoon to form a compact base layer.
- Chill the base: Place the pan in the refrigerator for at least 1 hour to allow the base to firm up adequately for the next steps.
- Melt marshmallow topping: In a small saucepan over low heat, melt the butter. Once melted, add the mini marshmallows and stir continuously until they have melted completely and the mixture is smooth.
- Spread marshmallow topping: Remove the melted marshmallow mixture from heat and let it cool for a few minutes to thicken slightly, then spread it evenly over the chilled biscuit base.
- Prepare chocolate glaze: In a microwave-safe bowl, heat the chopped dark chocolate and heavy cream in 20-second intervals, stirring between each, until the chocolate has fully melted and the glaze is smooth.
- Top with chocolate glaze: Pour the melted chocolate over the marshmallow layer and spread it evenly using a spatula for a smooth finish.
- Final chill: Return the pan to the refrigerator and let the slice chill for at least 2 hours or until the chocolate topping is fully set and firm.
- Serve: Once fully set, remove the slice from the pan using the parchment paper, cut into 16 squares, and enjoy your rich and indulgent Hot Chocolate Slice!
Notes
- Make sure the marshmallow mixture is not too hot when spreading to avoid melting the base layer.
- You can substitute dark chocolate with milk chocolate for a sweeter finish.
- For a gluten-free version, use gluten-free biscuits.
- This slice must be kept refrigerated until served to maintain its texture and prevent melting.
- Store leftovers in an airtight container in the fridge for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes (no actual cooking, only melting and chilling)
- Category: Dessert
- Method: No-Cook
- Cuisine: Australian
